Ham Cheeseburger Recipe

Make burger mix

Place the ground beef in a large bowl. Add the salt, black pepper and Worcestershire sauce. Gently combine with your hands or a spatula until just combined — do not overwork the meat to keep patties tender.

Shape patties

Divide the meat into 4 equal portions (about 4 ounces each). Form each portion into a round patty about 3.5 to 4 inches across and roughly 3/4 inch thick. Make a shallow indentation in the center of each patty with your thumb to reduce domeing during cooking.

Preheat pan or grill

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot (or preheat grill to medium-high). Add a thin film of neutral oil to the pan if not nonstick, about 1 teaspoon.

Cook patties

Place patties in the hot skillet, spaced apart. Cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness).

Add ham and cheese

On the second side, after flipping the patties, immediately place 1 slice of ham folded to fit on top of each patty, then top the ham with 1 cheese slice. Cover the pan with a lid or tent tightly with foil for about 30–45 seconds to melt the cheese and warm the ham through.

Toast buns

While patties finish, spread softened butter on the cut sides of the buns. Place buns buttered-side down on another skillet or on the same pan if space allows and toast over medium heat until golden and crisp, about 1–2 minutes.

Mix sauces

In a small bowl combine mayonnaise and mustard (and hot sauce if using). Stir until smooth. This creates the burger spread used on buns.

Prep fresh toppings

Wash and dry lettuce leaves, slice tomato into 4 even slices, and separate onion rings so they are ready for assembly.

Spread about 1 tablespoon of the mayo-mustard mix onto each bun bottom. Place a lettuce leaf on each bottom bun, followed by a tomato slice and some pickle slices (about 4–5 each). Place the hot cheeseburger patty with ham on top of the pickles, add a few thin onion slices, then finish with the top bun. Serve immediately.

If desired, season assembled burgers with a small sprinkle of smoked paprika for a smoky note.